Lasers with S grinds?

[shinyunggyun]

Is there anything else out there besides Takeda?

 

[tostadas]

Dalman

 

[DitmasPork]

Tsourkan s-grind.

 

[Pie]

I’m not sure I’d consider Takeda a laser. The geometry at the edge actually gets fatter than most knives about 5mm up. It we’re going by spine thickness, yes. But capabilities and cutting feel I consider Takeda very different from the conventional laser.

 

[pleue]

id say dalman

 

[Delat]

For those with a Dalman, how thick is it down at the “wedge” where the food release happens?

 

[pleue]

The two that I have are 1.1mm at the 'wedge', measured at the heel. Probably thinner further up.

 

[tostadas]

For those with a Dalman, how thick is it down at the “wedge” where the food release happens?

Thickness behind the edge at midpoint
0.17mm/0.6mm/1.1mm (@1mm/5mm/10mm)
Thickness of widest point of wedge 1.3mm @ 11mm
Very very slight edge taper from heel to tip, but consistent for the most part.

Grind is hollow behind the edge up to the "wedge", then a second big hollow for the S-grind

 

[captaincaed]

Blazes can be

 

[Nemo]

I would have said that a true laser is too thin for an S grind.

 

[daddy yo yo]

I have one from @The Edge (Taylor Edgerton).

https://www.kitchenknifeforums.com/threads/show-your-newest-knife-buy.7655/post-731618
https://www.kitchenknifeforums.com/threads/daily-knife-pics-any-knife-join-in.53225/post-837511
https://www.kitchenknifeforums.com/...fancy-just-plain-good-show-us.298/post-854695
Where have all the old threads/posts in the hobbyist/maker/vendor section gone?

 

[Delat]

Thickness behind the edge at midpoint
0.17mm/0.6mm/1.1mm (@1mm/5mm/10mm)
Thickness of widest point of wedge 1.3mm @ 11mm
Very very slight edge taper from heel to tip, but consistent for the most part.

Grind is hollow behind the edge up to the "wedge", then a second big hollow for the S-grind

Do you think it’s the hollow grind behind the edge that gives the laser feel?

I have an s-grind that’s about .95mm at the top of the wedge, with the sides flat-ground and it wedges in dense food like sweet potatoes and beets. It definitely has more resistance than my non s-grinds generally. I was planning on doing a bit of thinning to make the wedge a bit leaner / more pointy.

 

[DitmasPork]

Is there anything else out there besides Takeda?

Just curious on why you fancy s-grinds? I've never been attracted to them, but interested in hearing what other coos see in them.

 

[shinyunggyun]

Just curious on why you fancy s-grinds? I've never been attracted to them, but interested in hearing what other coos see in them.

Food release is a great thing when you work professionally.

 

[Jason183]

S grind is the only kind of grind that I haven’t tried/don’t have in my current collection. Looks really interesting after seeing this guy cutting.


He is using Kippinton S grind. Left side slight S? Right side have more pronounced S grind

 

[Matt Jacobs]

I have an S-grind from Nordquist designs. While not a laser the front 1/3rd of the blade is firmly in the laser category. It's probably the thinnest tip of any knife I own. He is working on a second custom for me now that should ship in the next week with improved geometry. I will share a review when it comes in.

 

[M1k3]

Do you think it’s the hollow grind behind the edge that gives the laser feel?

I have an s-grind that’s about .95mm at the top of the wedge, with the sides flat-ground and it wedges in dense food like sweet potatoes and beets. It definitely has more resistance than my non s-grinds generally. I was planning on doing a bit of thinning to make the wedge a bit leaner / more pointy.

Is the bevel below the ground out part flat? If they are, that's where I'd make some modifications first.

 

[Delat]

Is the bevel below the ground out part flat? If they are, that's where I'd make some modifications first.

Based on previous advice I was planning on trying to apply pressure just behind the edge. Not too sure how well that’ll work given it’s flat, but I’ll try a little at a time and see how it goes.

 

[M1k3]

Based on previous advice I was planning on trying to apply pressure just behind the edge. Not too sure how well that’ll work given it’s flat, but I’ll try a little at a time and see how it goes.

Very little convexity is actually needed.

 

[deliyski]

Little known Michio Ishikawa. Like Takeda - not a laser but food release is unreal. If "laser" means sharp then... well I've peeled lengthwise the nails on my non-cutting hand. This was actually custom made to my specifications and I wanted a very thin knife. It is about 230mm long, 70mm, 200g.

 

[Delat]

Little known Michio Ishikawa. Like Takeda - not a laser but food release is unreal. If "laser" means sharp then... well I've peeled lengthwise the nails on my non-cutting hand. This was actually custom made to my specifications and I wanted a very thin knife. It is about 230mm long, 70mm, 200g.View attachment 182230View attachment 182228View attachment 182229View attachment 182231

Very cool - might be an optical illusion but it looks like a single-bevel s-grind with a hollow back, like an s-grind yanagiba? I’ve never seen that combo before.

 

[deliyski]

Very cool - might be an optical illusion but it looks like a single-bevel s-grind with a hollow back, like an s-grind yanagiba? I’ve never seen that combo before.

It is indeed single bevel. It takes some getting used to. It turns a bit on dense vegetables.